Batas a Portuguesa - Portuguese Fried Potatoes

Every Portuguese kitchen knows this recipe by heart, and once you make it, you will too.

Thinly sliced potatoes hit a hot pan of butter and oil and fry until both sides turn deeply golden and crispy around the edges.

That combination of butter and oil is the secret: the butter gives rich, nutty flavor while the oil keeps the heat high enough for a proper sear.

A sprinkle of salt, cracked black pepper, and chopped fresh parsley right before serving is all you need.

Serve these alongside grilled fish, roast chicken, or a thick-cut steak and let them steal the show.

Kitchen Tips

• Slice potatoes to an even ¼-inch thickness so they cook at the same rate and crisp uniformly
• Don’t crowd the pan; fry in batches if needed so each slice makes full contact with the hot fat
• Use a mix of half butter, half oil to get the best of both worlds: flavor from the butter, higher smoke point from the oil
• Serve immediately on a warmed plate; these potatoes are at their absolute best straight out of the pan